Chewy Chocolate Chocolate Chip Cookies

Makes 3 dozen

_{Photo by Kate Lewis}

These chewy vegan chocolate chocolate chip cookies have been on the site since the early 2000s and they don’t need an introduction. If you love a double chocolate cookie, this is the one. Dutch-processed cocoa gives them that dark, brownie-like intensity. Chewy in the middle, a little crisp at the edges, and I don’t know any other way to explain just how chocolatey these are. A drop of almond extract somehow makes them even more chocolatey, which shouldn’t be possible but here we are.

As soon as I discovered ground flax seed as an egg replacer I was all over these. I think that’s what makes them so chewy? But after all these years, who know. You can leave them out apparently, according to the comments, and they will still be good.

In fact, people replace practically everything in this cookie and it’s still fine. Olive oil for the oil. Gluten-free flour. It’s a free for all in the comments.

The walnut variation is shown here, but you can make them all chocolate chips or use white chocolate chips or another nut. It’s a really solid chocolate cookie base to make all your chocolate cookie dreams come true. Did I mention that they’re chocolatey?

This recipe makes 36 cookies. When I started baking I never thought a dozen or two was enough, and I still don’t. But half the recipe if you disagree.

Don’t overbake these. Ten minutes sounds like nothing but they firm up as they cool. Pull them at 10 minutes, let them sit on the pan for 5 minutes, then move to a rack. They’ll look underdone when you take them out. That’s correct.

Variations:

White Chocolate Chip Cherry Chocolate Cookies: Replace the chocolate chips with vegan white chocolate chips and replace the walnuts with dried cherries.

Double Chocolate Cookies: Replace the walnuts with chocolate chips

They’re also really great with pistachios or macadamia nuts instead, but maybe not in this economy.

More Vegan Chocolate Recipes:

Almost Box-Mix Vegan Walnut Brownies

An easy pantry-friendly recipe with a crackly top and a dense, fudgy middle that mimics a classic box mix

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Hazelnut Ganache Pie

A rich, creamy no-bake chocolate filling with a hint of hazelnut and a crunchy matzoh cracker crust

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Black And White Cookies

Soft and cakey with a golden bottom, vanilla and lemon scented, iced half with vanilla glaze and half with chocolate

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Chewy Chocolate Chocolate Chip Cookies

Isa Chandra

Chewy vegan double chocolate cookies made with Dutch-processed cocoa, chocolate chips, and chopped walnuts. Brownie-like, crisp at the edges, chewy in the middle.

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Course Cookies, Dessert

Servings 3 dozen

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup canola oil
• 1 1/4 cups organic sugar
• 4 teaspoons ground flaxseeds
• 1/2 cup unsweetened nondairy milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup chocolate chips
• 3/4 cup walnuts chopped small (or replace with all chocolate chips)

Instructions

 

• Preheat the oven to 350°F. Line three baking sheets with parchment paper. If you don't have three baking sheets, you can bake the first two trays then bake the remainder when the the others come out of the oven, just (obviously) wait for the sheet to cool.
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• In a separate large bowl, mix together the oil and sugar. Add the flaxseeds, milk, and vanilla and almond extracts and mix well.
• Fold in the flour mixture in batches. When the batter starts to get too stiff to mix with a fork, use gloved hands until a nice stiff dough forms. Add the chocolate chips and walnuts and mix with your hands again. Your hands will get covered in chocolate, but worse things have happened.
• Roll the dough into 1-inch balls and flatten into disks about 1 1/2 inches in diameter. Place about an inch apart on the prepared baking sheets.
• Bake for 10 minutes. Remove from the oven and let cool for about 5 minutes on the cookie sheets, then transfer to a wire rack to cool completely.

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